on the trail of the archaic revival

This site is not a just recipe website, although thats what it comes across as. What we are really sharing here are techniques: some of which our ancestors perfected over years and years, all over the world. Fermentation, soaking grains, beneficial herbs, bone broth, & preserving food are all part of what we like to call 'the archaic revival'. We also serve up ideas, challenges and neat foods and vegetables that you may not have tried.

Our priority is to use fresh organic produce, dairy, grains and meats. We begin with the groceries available to us (and that we can afford), preferably at a local farmers market and/or co-op. Once we have our ingredients, then we either look them up in the index of one of our fave cookbooks, or barge ahead on inspiration. One thing we are sure of - organic just tastes (feels!) better. Because we really love food, its all about using wonderful ingredients.

connecting food to farming

Its difficult to over-estimate the value of farmers and their endeavors. Given the importance of their work to our health, they would seem to deserve all our affection and more. We are encouraged by the recent trend away from big agriculture and monoculture. The small (and large) organic farms that are cropping up all around the world are making life better for their communities, and maybe for all of us. Organic meat, cheese, wine and beer are also making inroads to modern life. Sometimes the word 'conscious' comes up in place of organic: this word denotes the sense of personal responsibility that may lead to a better future.

contact us

We welcome your input, comments, submissions and suggestions. If you have questions about a recipe, life in northern california or kung-fu cooking, we would be happy to answer them. mail at wonderfulingredients dot com

Prick
the eggplants in a few places with a pointed knife to prevent them from
exploding. Toss them on a hot barbque, put the lid down, raising it to
turn them every few minutes until the skin is charred all over
(imparting the distinctive smoky flavor) and they feel very
soft
when you press them. No bbq? The flame of a gas burner or broiler
will do, or place them on a oven pan covered in tin foil, roasting at a
max temp oven for 45 to 55
minutes until the skins are wrinkled the flesh is very soft.

As the eggplant cools, prep the remaining ingredients. When
cool enough to handle -avoid the temptation to get distracted as the longer the eggplant cools, the harder it will be to press out the juice- peel and drop the eggplant into a strainer or colander
with small holes (I use a handy food grade fine mesh bag). Press out as
much of the water and juices as possible. Don’t panic when it seems like you are squeezing out too much, taste the juice and you’ll see why you’re letting it go down the drain or into the compost... bitter, so bitter. Chop
the flesh, then mash it with a fork or wooden
spoon and press out juices again.

Beat the tahini with the lemon juice (the tahini stiffens
first then softens), add garlic, olive oil, parsley and some salt, then beat in the yogurt. Add the mashed
eggplants and mix vigorously by hand and taste
to adjust the flavors. Here Roden calls for dribbling the olive oil and sprinkling the parsley on top before serving... as you just read, we unceremoniously mix it right into the bowl.

Get to eating your baba ghanouj on sprouted grain tortillas, with toasted
bagels and poached eggs, in a pita or traditionally with lebanese flat bread... a little ground pepps goes a long way to top off this dish.

tahini*

also called sesame paste or sesame butter, is made from ground
sesame seeds (hulled and unhulled varieties exist). i prefer raw
which is often difficult to find and pricier, though richer in flavor and nutrition. multiple companies exist
with raw and toasted sesame butters and it is found in the
nut butter section of your local market.

also
called yogurt cheese, this is simple to make and delicious to eat (and
leaves you some whey for soaking grains). use plain, whole milk
organic yogurt. seriously- use good yogurt.

tips

work with lemons at room temperature. before juicing roll the lemon
back and forth a few times on the edge of a cutting board (pressing
firmly your palm), this softens up the fibers and
allows more juice to be expressed.